We are seeking an experienced Cook for a unique tourist venue in the Heart of Central Australia. This is a live in position requiring a long term commitment. This is an ideal opportunity to escape the high cost of city living and explore the rugged beauty of the Northern Territory, The successful candidate will work as part of a small team preparing meals for inhouse guests and staff. The Cook is responsible for preparing, cooking, and presenting high-quality meals in accordance with the menu and operational standards of the venue. This role supports kitchen operations and contributes to the smooth running of food service in a fast-paced environment. Package: $76,000 annual salary Discounted Accommodation & Meals Key Responsibilities: Food Preparation & Cooking: Prepare and cook menu items including entrees, mains, sides, and desserts according to recipes and standards. Monitor food quality and consistency throughout preparation and service. Prepare ingredients by chopping, slicing, marinating, or other required methods. Follow portion control guidelines and reduce food wastage. Kitchen Operations: Maintain a clean and organized workstation at all times. Assist with stock rotation, labeling, and proper food storage. Operate kitchen equipment safely and correctly. Report equipment faults or maintenance needs promptly. Health, Safety & Compliance: Follow food hygiene and safety practices in line with HACCP standards. Comply with all workplace health and safety (WHS) regulations. Assist in kitchen cleaning routines and deep cleaning schedules. Maintain compliance with local council, health department, and licensing requirements. Teamwork & Communication: Work collaboratively with chefs, kitchen hands, and front-of-house staff. Follow directions from the Head Chef or Kitchen Manager. Support junior kitchen staff and contribute to training when needed. Skills and Qualifications: Certificate III in Commercial Cookery or equivalent (highly desirable). Minimum 3 years of relevant experience in a commercial kitchen Strong understanding of food safety, hygiene, and kitchen operations. Ability to work under pressure in a fast-paced environment. Effective communication and team collaboration skills. Flexibility to work a rotating roster including weekends and public holidays. Must be willing to make a long term commitment
